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65C Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包

65C Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包

65 C TangZhong Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包 (makes one 2-lb loaf)

Ingredients:

Bread Starter:
1/4 cup bread flour
250ml water

1 egg
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
3 cups bread flour
1 cup wheat flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
4 tbsp unsalted butter– melted
1 cup raisins
2-3 tbsp black brown sugar 黑糖
dashes of cinnamon powder

Method:

  1. Prepare bread starter: Combine bread flour and water in a small sauce pan. Blend well with a balloon whisk over medium low heat (whisk continuously). When the mixture thicken slightly, reduce to lowest heat setting while whisking continuously, until the mixture reaches 65 degree C. The consistency will be like condensed milk. Remove from heat and cool before using.
  2. While bread starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.
  3. Combine bread flour and wheat flour. When measuring be sure to use a knife to scrap off extra flours so you have a leveled cup.
  4. Put all bread starters the bottom of bread machine loaf pan, followed by egg mixture.
  5. Add flours to loaf pan.  Make a indent in the middle, and add dry yeast to the indent. Add sugars, milk powder and salt to different corners of the loaf pan.
  6. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
  7. 1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter and raisins in 3-4 batches before knead cycle completes.
  8. When the final rise cycle is completed, transfer bread dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Sprinkle black brown sugar and cinnamon evenly. Roll the doug up like a jelly roll, pinch the end to seal.
  9. Transfer dough to a greased Pullman loaf pan (do not use lid), cover with plastic wrap and let it rise almost to the rim.
  10. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 45 minutes. Remove from the pan. The bread should be nice and brown, with a hollow sound when tap the bottom.
  11. Cool bread completely on a rack before slicing. To keep bread moist for longer time, put bread in a Ziplog bag then inside bread box.

Regina’s Note:

  • Bread starter: I like to use 65C TangZhong method. It’s a bit more work but really produces breads that keep moist and soft for a longer time.
  • Bread machine: There is a bread button on my bread machine Zojirushi BB-PAC20, but I manually program the knead and rise time because it makes softer and fluffy breads. You can still use the same recipe but change the method/setting according to your bread machine manual. Be sure to cut down the ingredients if your machine has only 1 lb capacity (small loaf).
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In my family we always have Sunday brunch which is pretty much some breads or baked goods, sausages/smoked salmon, egg dish and fruits. But we ran out of of breads and baked goods, so I decided to make these new flavor pancakes, experimenting the flavor and a change for the taste. I didn’t border to look up recipes online, just used my fluffy blueberry pancake recipe as a reference. I also ran out of unsweetened cocoa powder so my pancake batter was kinda thin this time.

Flavor? You can NEVER go wrong when raspberry meets chocolate. The chocolate flavor is there, even though the pancakes don’t look dark brown like chocolate (because I was short on cocoa powder), and I just love bites of tangy raspberry in the pancakes. The whole family loves this new creation.

What else can you add to basic chocolate pancakes? Fresh bananas, strawberries, or none (though it will need some good amount of cocoa powder/melted chocolate to make it taste this good).

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes Recipe (makes 15-17 pancakes)

Ingredients:
1 1/4 cup flour
5 tbsp unsweetened cocoa powder
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 eggs
3 tbsp unsalted butter– melted
1 cup fresh raspberries– washed and break apart with fingers

Method:

  1. In a large bowl, sift flour, cocoa powder, sugar, baking powder and salt. Make a well in the center.
  2. In a separate bowl, whisk milk and egg to combine. Add in melted butter, whisk to blend well.
  3. Pour the milk mixture to the flour well all at once. Mix to combine until the mixture just becomes moist. Do not over mix the batter. Lightly stir in raspberries.
  4. Heat a griddle or flat pan over medium heat. Drizzle a little cooking pol or spray with cooking spray. Pour batter onto hot griddle, and cook just like with regular pancakes.

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These muffins are delicious, and they are moist and light too! I think I used just a little too much (3/4 cup here) milk, the batter was quite runny. When the muffins came out of the oven they were quite soft, and thus the bottom of the muffins don’t hold the nice perfect shape. Finally I had to flipped the muffins up side down to cool on the rack, or else the muffins would “sink” in on the rack bar. Anyhow, they came out delicious, and that’s the only one matters :-)… As I’m typing down the recipe, I thought of the mangoes sitting on the counter. Guess what comes to my mind? Mango muffins with toasted coconut flakes, mmm… Okay, now’s it’s on my baking list.;-)

Strawberry Chocolate Muffins

Strawberry Chocolate Muffins

Strawberry Chocolate Muffins (makes 10 pieces)

Ingredients:
1 cup flour
1/2 cup hazelnut chocolate cocoa mix or cocoa powder
1 tsp baking powder
1/4 salt
3 tbsp sugar
4 tbsp unsalted butter– melted and cooled
3/4 cup milk– see note below
1/2 tsp vanilla extract
1 egg yolk
1 egg white
1 cup chopped fresh strawberries

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray. Fill the 2 empty cups halfway with water.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 2 tbsp of sugar. In another bowl, hand whisk egg yolk, milk and melted butter until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not over mix– the batter will be slightly lumpy).
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended.
  4. Add in chopped strawberries, stir just enough to combine.
  5. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack. Flip muffins up side down to cool if the bottom part is too soft.

Regina’s Note:

  • Milk— I used 3/4 cup of milk this time and the batter was quite runny. Maybe cut down to 2/3 cup milk, or even to 1/2 cup milk next trial?

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Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

Bacon, Ham and Cheese Scones (makes 12 scones)

Ingredients:
2 cups flour
1 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter– cut into cubes
1/2 cup toasted walnuts– chopped
2/3 cup combination of grated Italian five cheeses (Parmesan, Mozzarella, Provolone, Romano, Asiago) and sharp Cheddar cheese
3 cooked bacon strips– chopped
2 slices ham– chopped
1 stalk green onion– chopped
2 cloves garlic– finely chopped
1/2 cup plus 2 tbsp heavy cream
2 eggs

Method:

  1. In a large bowl, mix loud, sugar, baking powder and salt to combine. Add cold butter, rub with your fingers until the mixture resembles crumbles. Add in walnuts, cheeses, bacon, ham, garlic and green onion. Mix well. Make a well in the center.
  2. Whisk cream and eggs in a small bowl to combine. Reserve 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
  3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of 6-inch diameter. Cut each disc into 6 equal small wedges.
  4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes (see note below). Meanwhile, preheat oven to 375°F.
    Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.
  • If you want to spice it up, feel free to add in some crushed red chili flakes or fresh chopped jalapeno peppers.
Bacon, Ham & Cheese Scones

Bacon, Ham & Cheese Scones

 

 

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Saute daikon cake with egg

Breakfast: Saute daikon cake with egg

My neighbor gave me some daikon/white radish cake (chye tau kueh) the other day and this was what I made out of it the next day for breakfast. Yum yum yum!

Daikon cake(chye tau kueh) + egg + garlic + preserved sweet turnip + sambal chili = A breakfast you can’t resist… Malaysian style.

Now you know why it’s hard for me to settle with boring bread, butter and jam 🙂

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